Print

New England Clam Chowder

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy homemade clam chowder, loaded with tender potatoes and flavorful clams, perfect for a comforting meal.

Ingredients

Scale
  • 6 slices bacon, diced
  • 1 cup chopped yellow onion
  • 2 cups peeled and diced potatoes (about 2 medium)
  • 4 cups clam juice
  • 2 (6.5 ounce) cans minced clams, undrained
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the diced bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the chopped onion to the bacon drippings and cook until softened, about 5 minutes.
  3. Add the diced potatoes and clam juice to the pot. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
  4. In a separate bowl, whisk together the flour and milk until smooth.
  5. Gradually stir the flour-milk mixture into the simmering chowder. Cook, stirring constantly, until the chowder thickens, about 5 minutes.
  6. Stir in the undrained minced clams, heavy cream, salt, and pepper. Heat through, but do not boil.
  7. Ladle the chowder into bowls. Garnish with reserved cooked bacon and fresh parsley.

Notes

  • For a thinner chowder, use less flour or add more milk. For a thicker chowder, use slightly more flour or simmer uncovered for a few extra minutes.
  • You can substitute fresh clams for canned, but ensure you have enough clam juice.
  • This recipe is a great option if you are looking for a hearty meal, similar to what you might find with some meal planning services, but with a homemade touch.

Nutrition

Find it online: https://blissbatter.com/clam-chowder-recipe/